The market* or sale* are in the open Rtreet. 
Dairymen are present with their butter or 
cheew; in their wagons. Some also sell by sam¬ 
ples. The farmer takes a railway receipt ol' the 
weight, which i« gi veu to the dealer nr bisa^rviit, 
ano tbe money ruwnptly puid, the articles to be 
forwarded on the day of sale or on the follow¬ 
ing day. The sales are thus mado cash trans¬ 
actions. To faetorymen and farm dairymen, 
especially, this System has become an absolute 
necessity. 
We are Jiving in an age of competitive Indus¬ 
try. Ilrnnehe* of industry which cannot be 
profitably carried on In one section because of 
temperature, moisture and climatic Influences, 
in other sections thrive abundantly. Many sec¬ 
tions of New Turk cannot compete willi the 
West as n grain growing region, but the dairy 
thrives, while in other localities it cannot bo 
succesafully prosecuted. Ho believed the In¬ 
ducements for dairying in Western and Central 
New York to bo second, in profit and utility, to 
no other branch of industry in the entire coun¬ 
try. It is urged MiHt there Is likely to be an 
Over production of dairy goods. This prediction 
was made twenty year* ago and the demand 
still remains altogether in advance of the sup¬ 
ply. 'Vo are now producing 700,000,OOfl pounds 
or butter aud SJ50.000.0UO poundBof cheesea year. 
We have no butter to export, but send abroad 
annually about (50,000,000 pounds of cheese. The 
population of the United States is 4U,000,(X)0. 
Allow an ounce of cheese a day or one-l bird of 
an notice a meal for each person, and it would 
requite 010,000,0(K) pounds to supply the annual 
home demand (500.000,000 more than are now 
manufactured. But deduct 10,000,000 for tion- 
consutners, and allow half an ounce only n day 
for the 30,00(1,000, and there are still 100,000,000 
pounds of cheese to be supplied above the pres¬ 
ent quantity produced. The fact la cheese is 
a cheap and nutritious food, and it Is for the in¬ 
terest, of all parties to use It. more largely for 
table consumption. The more its use la stimu¬ 
lated the bettor. We want cheeses weighing 
from ten to filiocu pounds Instead of at sixty 
pounds. Tn England cheeses of this smaller size 
will readily net twenty cents a pouud where 
large cheeses sell slowly. We want it cheese 
everybody can buy xvithuut cutting. Thousands 
will purchase a chuuac for $2 when they wilt not 
POULTRY NOTES AND QUERIES, 
axni fjusbintbrg 
Management of Game Fowls, 
In reply to the inquiry of Woodman upon 
this subject, Mr. G. Herrick of Conn, says: 
“ 1 have, bad considerable experience in that 
line. I have kept several different kinds of 
game fowls for many years, and consider 
them as profitable as any kind of iowl, if 
properly managed. I keep none now but 
pure Cubans; they are good layers, easy to 
rear, very handsome, and ferocious fighters. 
In selecting a pen of fowls to breed from, I 
never save any of the eggs for sitting until 
they have laid from eight to ten a piece, and 
have never been disappointed. Clipping 
one wing will prevent them from flying 
much, as they cannot halunce themselves. 
J never cut the wings of my fowls, as it mars 
their beauty, and they need all their feathers 
when they come to have their broods. 
I build my breeding pens with luth, mak¬ 
ing them just wide enough so lhat a lath 
will reach across the top crosswise. It is 
much better to cover the top than to clip 
the wings. For a cock and three hens I 
build it about seven or eight feet long, but 
the more room a game fowl can have the 
better. In my experience I find that games 
will do well in confinement if their house 
and yard is kept scrupulously clean, and 
they are given a variety of food and aplenty 
of clean, fresh water. 
Some denounce game fowls because they 
are small aud are not winter layers, i ad¬ 
mit the first fault, but not the last. My 
game pullets that were hatched early laid 
all last winter through the coldest weather. 
I think I can raise two game fowls cheaper 
than I could one Brahma or Dorking.” 
CHAUTAUQUA 00. DAIRYING. 
To Keep Poultry on a l.nrcr Hcalc? 
Chautauqua Co., though lying in the 
extreme Western part of New York, lias 
some advantages over ihc Eastern counties 
of the State that claim at ten lion. It lies 
upon Lake Erie, and has a water communi¬ 
cation to aud from the West. Its railroad 
facilities are also good. Its Northwestern 
boundaries are traversed by the Lake Shore 
Road. At Dunkirk routes may he selected 
for New York city either by the Erie or by 
the New York Central Railroad. 
That part of the county lying along the 
lake shore is admirably adapted to the cul¬ 
ture of the grape. The grape lands extend 
back from the lake, on an average, from four 
to five miles. The surface of the country is 
rolling and elevated, tbe land is of fair fer¬ 
tility, and abounding in numerous springs 
and streams of good water. Its abundance 
of water, its sweet and nutritious pasturage 
aud its healthful climate must naturally give 
it prominence as a dairy section, aud since 
the inauguration of the factory system this 
interest has occupied the attention of farm¬ 
ers, and has developed rapidly into a lead¬ 
ing specialty among the various hruuches of 
farm industry. 
Mr. Benton, editor of the Advertiser and 
Union, and who has paid some attention to 
collecting accurate statistics in regard to 
everything touching the interest of Chau¬ 
tauqua county,.estimates the number of 
cows at present in the county to be no less 
than 50,000, and he puts their annual pro¬ 
duct at 4,125,000 pounds of butter and 
2,500,000 pounds of cheese. He states that 
there are thirty cheese factories scattered 
over the county, viz.:—Four in Arkwright, 
three in Stockton, two each in Charlotte, 
Ellery, Hanover, Pomfret and ViUenova, 
and one each in Cherry Creek, Clymer, 
Chautauqua, Carroll, Ellicott, Ellington, 
Gerry, Kianl.one, Mina, Portland, Ripley, 
Sherman and Westfield, besides others in 
progress of erection in Hanover and Sheri¬ 
dan. This makes some twenty factories 
more than have been credited to the county 
in the various Reports of the American 
Dairymen’s Association. Atul in this con¬ 
nection we may remark that one of the 
largest, if not the largest factory In the Stale, 
is located at Sincluirville, a thriving village, 
which is, geographically, about the center 
of the county. 
Tho Hlnclnirvl lie Factory 
will receive, this year, the milk of from 1,500 
to 1,700 cows. The proprietor or owner of 
this establishment, Mr. Asahel Burnham, 
was the first to introduce the factory system 
into Chautauqua county. He has two other 
factories in the county, and has, probably, 
done as much as any one man in the county 
in promoting this branch of industry in that 
section. 
In our recent visit to Chautauqua county 
and to Sinclairville, we had an opportunity 
to ride over and examine a considerable ex¬ 
tent of territory of the county, and although 
of course so early in the season, (the middle 
of April,) the lack of vegetation gives the 
country a somber look, slill the lav of the 
land, the condition of the farm buildings aud 
the general surroundings and appearance of 
the farms left a very favorable impression 
upon our mind as to the natural resources 
and th.jft of this part of the Slate. The 
coiu:„ry roads, too, it may he remarked, 
were everywhere excellent, and good roads 
may lie regarded us adding materially to the 
wealth of any farming community. In pass¬ 
ing over the grape plateau of the county we 
noticed 
J. R. H., Keokuk, Iowa, in the Rural 
New-Yorker, makes inquiries about keep¬ 
ing poultry on a large scale, and among 
other questions, asks if “ three or four thou¬ 
sand hens be put together, will they keep 
healthy, and he made profitable with the 
view of producing eggs for market?” 
Judging from experiments of this kind, 
that have been undertaken, which resulted 
in total failures, we think he better not en¬ 
gage in the business. Lewis F. Allen, 
Black Rock, is of the same opinion; says he 
has seen it tried, and never knew a large 
collection of several hundred succeed in a 
confined place. In illustration of this he 
says: 
“ A fe w years ago some enterprising man from 
the country came near town, and inclosed an 
acre or two of ground with n high picket fence, 
and put up a building- at art expense of near or 
quit® $1,000, Intending to supply eggs for the 
Buffalo market. He had his barn well done off 
with liny quantity of roosts, nesting places and 
other con vert i otiecs. He started hie concern 
with seven or eight hundred fowls, nod fora few 
weeks crowing, cook fighting, laying and tacit- 
ling wi-nl on to his heart's content. HO had food 
of all kinds for thorn, and great anticipations 
were indulged of making a fortune in this chick¬ 
en enterprise. But three nr four wiurer months 
told tbe story. The fo w Is got diseased—the hens 
first- eat the feathers off the roosters, or what 
was left of them after they had fought them¬ 
selves almost Imre, and then the liens unflceced. 
In the satin; way, eituli other. They stopped lay¬ 
ing, were torment Oil with lice, got the roup, 
went moping about the plaoo, and died off like a 
pestilenoe; and by spring but a few miserable, 
sickly tilings were left, with scarcely life enough 
to crow up tbo morning. 
“The difficulty was not In want of food or 
care. But front the necessity of the case, they 
were crowded In their roosts; they were dis¬ 
turbed by ourjb other in their nests, and had not 
room enough anywhere, even with the outside 
range or an acre of land. ’1 lie truth is. that to 
Uouriah, hens must have their liberty; when kept 
in large numbers, they want to range the fields 
by day, and not to be crowded at night. They 
want a variety of food, and to help themselves to 
it. They need exercise, pure air, and enough of 
it. I have known sundry other enterprises, like 
the Buffalo one I mention, tried; but I never 
knew one permanently successful; they wereull 
in turn abandoned.’’ 
Some few years ago one of my neighbors 
thought money could be made by going 
largely into the egg business, having figured 
it out on paper in a very satisfactory manner. 
He put up a building 120 feel long, 16 feet 
wide, 8 feet posts. The sides and cuds of 
the building were covered with matched 
pine boards, roof hoarded and shingled. The 
hennery was well lighted on the south side 
with (grated) glass windows; roosting poles 
and boxes for nests were provided in full 
supply. A large yard (dry, sandy soil) was 
inclosed with a high picket fence. Corn 
and other grains were purchased in large 
quantities. The country was scoured in 
every direction in collecting fowls, and 900 
were placed iu the hennery. 
The results were almost precisely as de¬ 
scribed by Mr. Allen in the Buffalo experi¬ 
ment. They were kept through the winter and 
summer, (that is, what were not dead.) From 
some cause the shells were so tender that a 
very large portion of the eggs were broken 
when they arrived in Boston, where he had 
contracted the sale of his eggs. The liens 
got in a bad habit, for as soon as they laid 
their eggs they would fall upon them and 
eat them — unless some one was in the hen¬ 
nery to grab them as soon as laid. Late in 
the fall he fattened and killed oft' the sur¬ 
vivors, sold his rope walk-like building in 
sections at auction. Striking the balance 
sheet, he found himself minus about $1,000. 
My advice to J. R. U. of Keokuk is, if he 
does not wish to be hen-pecked by his wife, 
crowed over by lib neighbors and fleeced of 
his greenbacks, he had belter keep clear of 
this egg and chicken speculation “ on a large 
scale."— Levi Bartlett, Warner, N. H 
Remarks.— Our esteemed friend Bart¬ 
lett has given, in his communitottion, just 
one side of the question, in regard to keeping 
fowls “ on a large scale.” We know parties 
who have kept fowls “ on a large scale,” and 
have been very successful with them—the 
balance-sheet showing a good margin on the 
" right side.” Fowls, weU kept will pay, hut 
fowls kept iu a “slip-shod,” don’t-carealive- 
mauner, will not pay. If friend B., will read 
the experience of Warren Leland he will 
find one party, at least, in the Slate of New 
York that does make it pay to keep fowls 
“ on a large scale." Any neat stock on the 
farm will prove a losing investment, if they 
are allowed to “ shift for themselves.” We 
have seen calves and other young stock be¬ 
come so lousy and poor, by neglect, that we 
would hardly take them as a gift. In our 
opinion, fowls, well kept, can be made to pay 
the farmer better, larger and quicker returns 
than any other stock. Because one or two 
men have failed in poultry breeding it is no 
criterion that a!! will fail. How many have 
failed in stock-raising and crop-growing, to 
say nothing of the failures in mercantile, 
banking and other business ? We have an 
article on hand taking the other side of this 
question, which we shall publish, as soon us 
the crowded state of our columns will admit, 
that shows conclusively to our mind that 
fowls can be kept, profitably, “ a large 
scale.” 
venlent room, furniture mid stationery, in the 
villtttff of Sinclairville. N. Y„ for the inn inac¬ 
tion of business, at whloh plane the stated tncct- 
ltiKSot' tho association shall be held; and other 
meetings, there or elsewhere, may be called, as 
in the judgment Of the board will promote the 
interests of the association. 
flth. The regular annual meeting shall oocur 
at Slnelalrvlflti. N. Y., on tho first Tuesday in 
February of each year, at such place as the 
board shall provide, and due public notice shall 
be given in such newspapers as the board shall 
designate, for throe weeks prior to the election. 
7Hi. Any vacancies which may occur shall be 
filled during the unexpired term by the execu¬ 
tive hoard. 
ath. Any person may become a member of the 
association, and bo entitled to all its benefits, by 
signing this Constitution, and by the payment 
of a sum not less than one dollar u year, or Huch 
greater sum us the. cxeouilve board shall direct, 
for any succeeding year, not to exceed live 
dollars. 
nth. This Constitution may, at any annual 
meeting, be amended by n vote of two-thirds of 
the members present and voting. 
Mr. Willard’s Address on the Marketing of 
Dairy Products. 
For the following brief abstract of the ad¬ 
dress, we arc indebted to the Fredonia Ad¬ 
vertiser and Union: 
The Chair Introduced Hon. X. A. Willard of 
Herkimer, who addressed the Convention sub¬ 
stantially us follows: 
M r. ITussidknt and Gentlkmrn;—T be knowl¬ 
edge and practice of a good system of dairy 
funning is essential to success. To kuow how 
to properly tmoiul'acl ore butter and cheese is 
also of great importance. Rut there is some¬ 
thing beyond tilts which not un frequently para¬ 
lyze* mu best efforts a loose and unskillful man¬ 
ner of disposing of our products. No busincRS 
is conducted properly When the expenditures 
are liable to exceed the receipts. At present t lie 
farmer is too tar removed from tho consumer to 
reullzo to himself tbe fair proportion of the lo- 
S ltlimtte profits of bis produce. Too many whi¬ 
le iip;it intervene bet ween the farmer aud the 
consumer. 
Experience baa demonstrated that associa¬ 
tions and combinations of resources accomplish 
vary much that Is beyond tho power of Individ¬ 
ual aotion. As yet, its application to the dairy 
Interests btut boon altogether too limited. An 
organised system of markelJng will he found 
t<> benefit, both the producer aud the produce 
dealer. The expenses of hunting up and gath¬ 
ering together scattered parcels of dairy pro¬ 
ducts must be lest to tbe produce dealer or 
taken from tho farmer. Suppose a farmer has 
a few tolls of butter and a few hundred pouuds 
of cheese. Tim dealer's agent in Journeying to 
the farm will average an expense of any f 10, 
whloh must bo met either by the dealer or tho 
farmer. Neither can afford to lose it. A sys¬ 
tem that will save this waste Of time ami need¬ 
less expense will thus he of mutual profit. Lot 
ihu dairymen have a fixed time for meeting at 
a convenient location near a railroad depot, 
where agents can purchase by samples or by the 
load, and higher prices will be readily given, 
while a greater profit will be realized by tbe 
dealer, because running less risks from the 
change of market prices. The price of i ho ootu- 
mmllty for sale, transmitted by telegraph, is 
known, nod the sale is effected upon t he current 
rates of the day and oof those of a wrnlt old. 
Under the present system the agent has to allow 
for prospective prices. He has the market rates 
of tlie previous week, but is not informed ns to 
the then condition of the market. But If allow¬ 
ed to purchase at stated Bcasona at stated places 
widi iIn* certainty that his purohfLsas can nil be 
shipped tbo following day, with the actual con¬ 
dition of tho market for tho preceding day be¬ 
fore him, lie reduces his risks, aud out afford the 
Inghct prices arising from Competition. Thu 
heavy losses often occurring to tho doaler un¬ 
der tho present system, always read upon the 
farmers. In this new method we are not de¬ 
priving the agents of legitimate profits, but aro 
cutting off expenses that can be saved, and thus 
lighten the nmrglu between the producer and 
tho consumer. At a central market tho compe¬ 
tition of the producers insures livelier efforts 
for the making of better butter and cheese. 
Quality Is more of u last. Experts meet each 
other, and their combined Judgment goes far¬ 
ther and is more satisfactory. The bridge be¬ 
tween the tuaunfaoLurer and the buyer is nur- 
rowod down, and u greater community of Inter¬ 
ests established. 
Every oounfcy should have its central mar¬ 
kets. The custom has long been in vogue in 
England, with the best of results. Grounds ai‘a 
provided for market purposes, end if a furmer 
wishes to buy or sell n pig, cow. horse or other 
agricultural commodity, ho goes tn the market, 
instead of hunting around the Country for buy¬ 
ers or sellers. Time Is saved. Nothing strikes 
an American farmer with more force than the 
fact, that tlie English farmer realizes a greater 
profit, although formal to tar heavier outlays 
ror rents or Uxos. T he secret of the difference 
is found In the market system. By reducing 
expenses and risks the produce dealer pays tho 
producer more money, receives ot the consumer 
less, and Still makes an equal if not larger profit 
than under tlie loose mid unsatisfactory system 
so much in vogue with American farmers. 
Thirteen years ago u sales day was established 
at -Lillie Fulls. Innovations on long established 
buy l'or $10, although ut less cents per pound. 
He referred to the late Invention of rectangular 
or oblong shapea for hiiiuII cheese ami wild they 
promised to bn a success. 
Concerning the manufacture of cheese, he 
said, I can ruler especially but to one or two 
points. More cave and attention is requisite in 
the curing of cheese. 'The temperature of about 
70* is the best for curing. An improvement is 
secured by locating the dairy luiildiugson aside 
hill and laying large tile pipes underground and 
arranged so ns to communicate with tlie dry 
house or milk room. A constant supply of 
fresh air passing through the pipes is cooled, 
and a low, even temperature maintained in hot 
weather ut a moderate expense, 
One of the best cheese seasons, that of 1809, 
was due to the coolness of tho season. Last 
year an Immense amount ot cheese was out of 
flavor because of too much beat, and (he failure 
of alt6080 producers to keep a low, even tem¬ 
perature in the curing rooms. Tho inventor of 
a system that will, no matter as to the weather, 
secure In our curing rciomsau oven temperature 
of 70* to 75*, will tn; entitled to the gratitude of 
dairymen and the trade to the remotest periods 
of time. We know practically, that a uniform 
temperature of 7fi* Is heat adapted to break 
down the eageinefii curing Cheese, so that it will 
be transformed and amalgamated with the other 
ingredients of the cheese Into that mellow and 
rich taste whloh the markets now duuinml as the 
highest type of this nutritious article of food. 
It, Is because caserne can be turned into nil that 
cheese, not particularly rich in butter, when 
properly ripened, appeal s more rich and buttery 
than its analysis indicates. In oilier words, 
cheese made from mill; that hits been partially 
skimmed, may. if properly cured, be more mel¬ 
low and palatable than cheese made of whole 
milk wheu the curing primes* 1ms been ini per¬ 
fectly curried on. These facts are proved. 
Prof. Caupwci.d, Iu a recent lecture before the 
Utica Convention, explained how the coagula¬ 
tion of the milk In cheese making, as well as the 
ripening of the cheese, is due to a species of 
fungi so minute ok to bo only recognized by the 
powers of the mlorosoope. Under certalu con¬ 
ditions they reproduce themselves in vast num¬ 
bers, and when temperature and Other tilings 
aro favorable, those fungi subserve tbe very im¬ 
portant purpose of breaking down the oaselne 
and mellowing the cheese into a delicious in towel 
of food suitable to the wants of man; and also 
that, when temperature and other things were 
unfavorable both the milk and cheese were 
taken possession of by anot her class of fungi in¬ 
juring the product by its putrefactive element. 
It is this latter class of infusoria that the oheese 
maker has most to contend with and keep in 
abeyance. 
In tho making of high priced fancy cheese, 
especial attention must be given to the educa¬ 
tion of the senses of seeing, tooling, lasting aud 
smelling. Tint efficient penman first learns to 
accurately measure size and distance with the 
eye. The cheese maker often works loo much 
by rule. It is by especial training of tho eye 
and the faculties of feeling and smell that a few 
exoelled ami produced the fancy cheese. By 
carefulness and perseverance the quality of 
choose could bo greatly improved, tho consump¬ 
tion Increased, and the profits proportionately 
enlarged. 
In conclusion, it. was his firm conviotion that 
cheese making can be made remunerative for 
tlie present and the future. Cheese of line flavor 
always brings fair prices. It Is the poor stuff 
that falls. Furnish the goods so as to promote 
sales for home consumption aud there will beno 
trouble. 
The movement Inaugurated to-day, ho said, is 
in the right dlreotlou for progress. It should 
receive the earnest support of every citizen of 
Chautauqua county, because its success must 
touch the pecuniary interests of every citizen. 
On motion of .Judge Edson, a vote of thanks 
was tendered Mr. Willard for bis able and In¬ 
structive address. 
Tbe Committee on permanent organiza¬ 
tion reported officers for tbe Association for 
tbe ensuing year, and they were duly elected. 
Tlte names are as follows: 
PnrrldKnt.-ASAHED Buhnbam, 
Secretary.— W. W. Henderson. 
Treasurer.— A. Langworthy. 
Directors.—A. A Stevens, Charlotte: John C. Gris¬ 
wold, Arkwrlirltt: A. D. Denny. J. L. BugPee, Stock- 
ton ; VV. S. Blaisdell, Cherry Creek; J. H. Wilson, 
Gerry. 
Vice-President*.— G. W. Briggs, Arkwright: John 
A. Hull, Bust!. W. C. f’arpenter. i horry Creek ; P. 
Blanchard, Ellicott; S Griffith. Kllmgton. G. W. 
Sinclair, Gerry ; - York. Hanover; S. Steward, 
Harmon y ; A. J. Phillips, Khuitoiie: D. Griswold, 
Poland : Win Voroo. WesUlald ; O. Hale, Ellery; H. 
Pope, Villbiiova ; J G.Colioe, Arkwright; O.Sperry, 
Chautauqua; Dr, J Fenuer, Sherman; Otts Moore, 
Carroll; D. Golding. Sheridan , 11. Q. Ames,Mina; 
VVm, Khlnehurt, Portland, and N. Crissey, Stockton. 
The meeting was characterized by great 
earnestness throughout its entire session, 
thus evidently showing a determination on 
the part of Chautauqua dairymen to estab¬ 
lish regular market days and a market at 
Sinclairville. And we understand suitable 
grounds are to he selected and an ample 
building erected for the purpose. 
A similar association has been organized 
in Erie county, with proposed market at 
Buffalo. We hope every dairy county iu 
the State will follow iu this movement, and 
thus inaugurate a system of marketing all 
over the State. 
Concerning what we saw of the factories 
in Chautauqua must be left for a subsequent 
article. 
Queer Freak of Nature. 
I noticed an article in the Rural New- 
Yorker, by Henry C. 
0 Utley, Booneville, Onei¬ 
da Co., N. Y., wherein he 
sends you an outline of 
it peculiarly shaped egg, 
(which you publish.) He 
says, "who can heat this?” 
I think on the outline egg 
he is beaten, and that I 
will claim his hen. In¬ 
closed is an outline of the 
egg which was laid to¬ 
day. — Robert Dicker- 
son, New Moscow, Ohio. 
Auotlier Queer Freak of 
Nature. 
Henry C. Utley asks, 
through the Rural New- 
Yorker, who can beat his 
egg statement. Here I 
give a statement that per- 
haps does not equul his, 
but if it does beat liis, I 
should like to see his hen 
in my yard. 1 have a 
Light Brahma hen, which 
I bought about two weeks 
ago. She lias laid nearly 
every day, her eggs being 
flattisb. Recently she laid 
about 9 o’clock, A, M., a 
common-sized egg, hut a 
little flat; about 4 o’clock the same day she 
laid another egg, the outline of which I 
send you. It is 5% inches in circumference, 
D/A ME TER 
and 6% inches long. The hen appears to 
be healthy.— e. d. w. 
My Fir*t Years’ Experience In Poultry 
Raisins. 
Knowing of some in this vicinity having 
made failures in rearing poultry for profit, 
I thought I would try it, and keep a correct 
account. I started January 1st, 1870, with 
common fowls for sitters and Light Brah¬ 
mas and Bolton Grays for breeding ; tlie re¬ 
sult of which I give, shows that, wheu prop¬ 
erly conducted, II will pay something upon 
a small scale:—Slock on hand January 1st, 
1870, $44.38; paid out to improve stock, 
$22; feed, $90.67—Total, $157. Received 
for fowls sold, $205.91; stock on hand Jan¬ 
uary 1st, 1871, $78.50—Total, $284.41. Bal¬ 
ance in favor of fowls, $127.41,—A. 8. Em¬ 
ery, Newburgh, 0. 
More Larire Ecus. 
Mr. C. H. Crosby of Danbury, Conn., has 
given us a practical demonstration of what 
his fowls can do, by placing upon our table 
ten eggs, the product of a pair of his Buff 
Cochin pullets, which measure respectively 
—two, 6V,x8 inches; two, 6x8 do.; three 
« f> r one > da; one, 6Wx7J4 
do” one, 0x7% These eggs, placed m a 
pair of scales, will weigh equal to 15 com¬ 
mon ones; therefore we term the product ol 
Mr. Crosby's pullets an uncommon one. 
Whose fowls can heat these Buff Cochin 
pullets ? 
--— 
To Correspondent*,— Having finished Up the 
Report of tlie Poultry Convention, to eptaDlisn 
an '‘American Standard of Excellence, we stmt 
be enabled now to publish notes t^'orn ‘>m ' - 
rnerous correspondents iu the order m wuicu 
that gardening operations were 
earlier here than in the central counties of 
the State. In many places peas were up 
and cabbage plants had been set over a con¬ 
siderable breadth of ground. We noticed, 
too, in passing over the farms, that spring 
grains had already been sown, or were being 
put in, while winter wheat was generally 
looking well and had not suffered from the 
frosts of Lite past wiuter. 
The Couuty Dairy Convention. 
On our arrival at Sinclairville, we found a 
large number of people already collected, 
mostly dairymeu from the surrounding 
towns, who had come together for the pur¬ 
pose of organizing a County Dairymen’s 
Association and Board of Trade, The new 
railroad from Dunkirk to Siuclairville is ex¬ 
pected to be completed and ill running order 
in June, and the object sought by this move¬ 
ment is the establishment of a central dairy 
market at Sinclairville, similar to that which 
has been in successful operation at Little 
Falls. 
Dairymeu were present from twenty towns, 
and the large public hall at Sinclairville was 
scarcely sufficient for the assemblage, num¬ 
bering more than five hundred persons. 
On motion of Judge Edson, the meeting 
was organized with Asahel Burnham as 
Chairman. W. W. Henderson of Char¬ 
lotte, John A. Hall of Busti and 0, E. 
Benton of Pomfret were appointed Sec¬ 
retaries. 
